Burnt Apples Recipe - Great British Chefs

Burnt apples with goat's curd, cobnut and watercress

Starter
medium
4
1 hour 15 minutes

PT1H15M

Sharp, clean flavours give this dish an astounding lightness, which means it works brilliantly as a pre-starter. Paul Foster uses Suffolk cider and apple juice for this apple recipe, but any good quality apple juice will do the trick.

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Ingredients

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Metric

Imperial

Goat's curd

500ml of goat's milk
10 drops of vegetarian rennet

Apple purée

3 Bramley apples, large
50g of butter
200ml of cider
sea salt

Burnt apple

2 Granny Smith apples
30ml of apple juice

Cobnuts

100g of cobnuts
20g of butter

To serve

1 bunch of watercress leaves

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Blender
Thermometer
Sous vide equipment

For the goat's curd, heat the goat's milk to 37°C and add the 10 drops of rennet. Remove from the heat and leave to set in the pan

500ml of goat's milk
10 drops of vegetarian rennet

Peel and chop the Bramley apples. Heat the butter in a pan over a medium heat and cook the apples until lightly caramelised. Deglaze with the cider and then transfer to a blender and blitz until smooth. Season with sea salt and pass through a fine strainer

3 Bramley apples, large
50g of butter
200ml of cider
sea salt

Peel the Granny Smith apples and cut into 1cm thick slices. In a hot, dry frying pan, char the apple slices on one side until dark brown. Cut into evenly sized cubes and place in a vacuum pack bag and vacuum on full compression along with the apple juice. This will intensify the flavour as it macerates in the juice

2 Granny Smith apples
30ml of apple juice

Melt some butter in a small pan and once foaming, crack open the cobnuts and sauté in the butter until golden brown. Drain and set aside

100g of cobnuts
20g of butter

To serve, add a spoonful of purée to each plate, place 2 of the apple cubes at either end and spoon the goat’s curd over the top. Chop one cobnut and sprinkle over the top. Grate half of another cobnut over the dish, using a microplane, and finish with 2 sprigs of watercress

1 bunch of watercress leaves

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Paul Foster

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.